Name: Käsesahnetorte (German Yogurt Mousse Cake)
Prep time: 25 min
Cook time: 25 min
Total time: 4 h 50 min
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 1/2 cups Greek yogurt or quark; 1/2 cup granulated sugar; 1 tbsp lemon juice; 1 cup heavy cream; 1 tsp agar-agar powder; 1/4 cup water; Powdered sugar, for dusting

Käsesahnetorte is one of those desserts I love for its soft, airy texture and elegant simplicity. I make it with tender sponge cake layers and a creamy yogurt mousse filling, then chill it until perfectly set and finish it with a light dusting of powdered sugar. The result feels light, fresh, and classic all at once.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

1/2 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 1/2 cups Greek yogurt or quark

1/2 cup granulated sugar

1 tbsp lemon juice

1 cup heavy cream

1 tsp agar-agar powder

powdered sugar, for dusting

Directions

I start by preheating the oven to 350°F (175°C) and greasing and lining an 8- or 9-inch springform pan.

I beat the eggs with 1/2 cup of sugar until the mixture turns pale and fluffy. Then I gently fold in the flour and vanilla extract just until everything is combined.

I pour the batter into the prepared pan and bake it for 20 to 25 minutes, until the sponge is lightly golden and set. Once baked, I let it cool completely before slicing it horizontally into two even layers.

In a small saucepan, I combine the agar-agar with 1/4 cup water and bring it to a gentle boil for 1 to 2 minutes, stirring until it fully dissolves.

In a large bowl, I mix the Greek yogurt or quark with the remaining 1/2 cup sugar and the lemon juice until smooth. Then I stir the warm agar mixture into the yogurt mixture.

In a separate bowl, I whip the heavy cream until soft peaks form. I gently fold it into the yogurt mixture to create a light and airy mousse.

To assemble the cake, I place one sponge layer back into the springform pan. I spread the yogurt mousse evenly over the top, then place the second sponge layer over the filling.

I refrigerate the cake for at least 4 hours so the mousse can fully set. Once chilled, I carefully remove the cake from the pan, dust it with powdered sugar, slice it, and serve it cold.

Servings and timing

I get 8 servings from this cake, which makes it a nice size for a small gathering or a weekend dessert.

I need about 25 minutes for prep time, 25 minutes for baking, and 4 hours for chilling. The active kitchen time is 50 minutes, but I always plan for the full chilling time before serving. Each serving comes to about 320 calories.

Variations

I like to switch this cake up in a few simple ways depending on the occasion. I sometimes add fresh berries between the mousse and sponge layers for extra color and freshness. When I want a brighter flavor, I mix a little lemon zest into the yogurt filling. I also like using quark when I want a more traditional German-style texture. For a slightly sweeter finish, I sometimes decorate the top with fruit instead of keeping it as a simple powdered sugar cake.

Storage/Reheating

I store this cake covered in the refrigerator because the mousse needs to stay chilled and firm. It keeps well for up to 3 days, and I find the texture stays best when I keep it in the springform base or in an airtight cake container.

I do not reheat this cake since it is meant to be served cold. When I want to enjoy a slice later, I simply take it from the fridge and serve it straight away or let it sit at room temperature for a few minutes for a slightly softer texture.

FAQs

Can I use quark instead of Greek yogurt?

Yes, I can absolutely use quark instead of Greek yogurt. In fact, quark gives the cake a more traditional German flavor and texture.

How do I know when the sponge cake is done?

I look for a lightly golden top and a center that feels set. I can also insert a toothpick into the middle, and if it comes out clean, the sponge is ready.

Can I make this cake a day ahead?

Yes, I actually like making it ahead. I find that an overnight chill helps the mousse set even better and makes slicing easier.

Why is agar-agar used in this recipe?

I use agar-agar to help the yogurt mousse firm up properly. It gives the filling its stable, sliceable texture without making it heavy.

Can I freeze Käsesahnetorte?

I can freeze it, but I prefer it fresh from the refrigerator because mousse-based cakes can change texture slightly after thawing. If I do freeze it, I wrap it well and thaw it in the fridge before serving.

Conclusion

I love how Käsesahnetorte brings together light sponge cake and creamy yogurt mousse in such a simple but beautiful way. It feels classic, refreshing, and elegant without requiring complicated steps. When I want a dessert that looks special and tastes delicate, this is one of the cakes I am always happy to make.

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